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Christmas Plum Pudding


Christmas Plum Pudding recipe













Trans-fat Free, High Fiber


3 cups bread crumbs
from good quality white bread, lightly packed
1 cup raisins, seedless
yellow raisins and currants
1 ⅓ cups sugar
½ teaspoon mace
cinnamon and nutmeg
8 ounces butter
4 large eggs
lightly beaten
1 dash almond extract
½ cup orange marmalade
For serving
½ cup rum
or bourbon, heated slighlty before serving


Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar and spices.

Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione.

Taste for seasoning and add more if needed.

Pack mixture into the container and cover with round of wax paper and lid.

Set the continer on steaming device and add enough water to come up ⅓ up the sides of puding container.

Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then.

Pudding is done when dark walnut brown in color and fairly firm to touch.

Let pudding cool and then store in a wine cellar or the fridge.

At least two hours before serving resteam the pudding.

Unmold onto a hot flameproof serving platter and decorate with the holly.

Bring to table along with the warmed booze and pour booze around pudding.

Ignite and let flame. Serve with the zabaione


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 125739% of calories from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 1012mg 42%
Total Carbohydrate 60g 60%
Dietary Fiber 5g 21%
Sugars g
Protein 38g
Vitamin A 33% Vitamin C 5%
Calcium 22% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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